Thank you for the thoughtful words - and for the hummus😊. And the excellent recipe and method.
We non-middle eastern Australians have been eating hummus for a long time because our cities have been hubs for immigrants from the Levant and further (and their utterly delicious food) for quite a while.
I first made hummus in 1980 when I got my first food processor (a gift as I was a uni student). I got some OK tahini from a Lebanese grocer and cooked the dried chick peas forever and processed the daylights out of the mixture and we thought it was divine.
After that I made it with good tinned chickpeas because I needed it to be a convenience food. I don't cook them further. I just whip and whip in the food processor. Our water is not like French or English water😶. Hummus is a very delicious protein staple in our home. And I do not add anything to it. I add nothing other than the ingredients you listed. I do get higher quality tahini these days though.
Fun fact: Hummus (including other spellings) is Arabic for chick pea.
Always looking to make the perfect hummus. Some people in parts of the Middle East like hummus with a bit of texture. Personally go for the very smooth version like yours.
On another note, hummus means chickpeas so the recent proliferations of dips called hummus (beetroot, carrot etc) are just wrong. They can be called muttabal which although usually aubergine can contain other vegetables 😊
I love Hummus, and sometime pure clean chickpea is all one needs.
About 10 yrs ago I was shopping at The Public Market in Milwaukee Wi and one of the venders there(Aladdin) always had a selection of Hummus's...I, on a throw caution to the wind moment, bought their Basil Pesto Hummus . It was so delicious, light and fresh. I regreted saying, " just one scoop please."
I do make my own versions, traditional and with add ins. Love it all!
Question: You mentioned at one point that the liquid from a can of chickpeas could be whipped up in place of egg whites. (Have I got that wrong?? ) Will the liquid from chickpeas that you've cooked do the same thing?
David I’m sorry to hear that you have family and friends caught up in this madness. I’m personally struggling as I’m sure many are but we have also had a referendum proposing that our indigenous people be recognised in our constitution (I’m in Australia) which failed big time. It failed because of lies and politicking. The vote coincided with the atrocities in Israel. A lovely article about hummus sort of hit the spot rather nicely so thank you. 💐
I also appreciate your thoughts about current world events! My heart is sad. Wishing you healing from your surgeries and strength to keep us inspired. Be well.
I have been making Huumus for years anad after the first taste, I somehow am never really happy with the result. It never occured to me to "cook" the jarred beans. I write however, not because I have tried and loved the recipe, because I have not yet made it. I write becausse I am most grateful for you giving us a pdf download to print. I dearly wish your friend Dori Greenspan woud do the same.
Thank you for all of your words. I hope your surgerys were for ordinary things and that you are feeling well.
Thanks for the recipe, David. I love a good hummus. And thanks for the past recommendations of G.Detou; and the few vide-greniers you mentioned. I had fun in all, and bought a few things which I’ll bring back to the States next week. And thanks for your comment that you wouldn’t comment the political situation on social media. I made the mistake of responding to someone’s post once, and was blasted with insults, one of them accusing me of being a self-hating Jew! So, I have learned the hard way and no matter how tempting it is to voice my opinion on social media, I have learned to abstain. Thanks always for your good recipes, your good tips, your good photos, and yours and Romain’s smile. Best, Martine
Very good article. I can only say that I worry very much about my family in Israel. Our family was already disseminated in WWII. Whatever else I would say would be banal compared to the very complicated situation. I watch C Politique, C Ce Soir and En Société. All great programs that are infinitely better than what people post on social media. I recommend them highly. I hope you recover quickly from your surgeries. During my two months here, I kept hoping to bump into you, but it hasn’t happened yet 🥰. Be well. My best to Romain.
Thank you for your balanced thoughts David and I hope you are recuperating well. I love hummus and appreciate your recipe. Here in Vancouver we have a shop - The Flourist - which sources it’s beans, legumes and grains (which they mill into flour), direct from the farmers here in Canada. I haven’t used their flours ( celiac ) but all their grains are great to cook with and taste excellent. They have a great website with recipes. Thank you again for all you share with us, I always look forward to it!
Regarding the jarred chickpeas: Are they already cooked? I know the ones in cans here in Canada are already cooked. So, are you cooking them further even though they are already cooked? I am unfamiliar with this method. I just use canned and drain and rinse them and pour them into the food processor and carry on. (By the way, I live on the Prairies of Canada where we produce a lot of chickpeas, lots of chickpeas, enough to export especially to India)
What a beautiful message on hummus & humanity. Followed your Israel trail in August, staying at American Colony & doing the sacred cuisine food tour in Jerusalem, followed by a magical Tel Aviv moment. Thanks in no small part to you, my heart exploded, witnessing peace & love through food. Eyes wide open, we made friends with Palestinians I would not have had the honor to meet had you not shared your itinerary, thank you thank you. Given a Hebrew tattoo of my grandfather’s name on my shoulder, I was a little nervous of our itinerary, for zero reason. I light & diversity. We never felt more at home and welcome anywhere, even in San Francisco, where I am from. So thank you from the bottom of my heart. My first cooking job was for Lidia Bastianich. She always said, “Everyone to the table to eat”. To sharing tables. Bring them home.
Glad you had a good trip. It's very interesting (and different) when you travel to that part of the world as you get a first-hand look at how things are, and meet the people. Someone posted a very impassioned video (on social media!) about how, where they work in the Middle East, everyone lives together and goes to the same cafés, markets, etc. Glad you got to meet - and make friends - during your trip.
Thank you for addressing the war and the idea that people in power are not listening to want most people want. Let’s hope that all of humanity can sit at the table together and share good food and feel safe.
Thank you for the thoughtful words - and for the hummus😊. And the excellent recipe and method.
We non-middle eastern Australians have been eating hummus for a long time because our cities have been hubs for immigrants from the Levant and further (and their utterly delicious food) for quite a while.
I first made hummus in 1980 when I got my first food processor (a gift as I was a uni student). I got some OK tahini from a Lebanese grocer and cooked the dried chick peas forever and processed the daylights out of the mixture and we thought it was divine.
After that I made it with good tinned chickpeas because I needed it to be a convenience food. I don't cook them further. I just whip and whip in the food processor. Our water is not like French or English water😶. Hummus is a very delicious protein staple in our home. And I do not add anything to it. I add nothing other than the ingredients you listed. I do get higher quality tahini these days though.
Fun fact: Hummus (including other spellings) is Arabic for chick pea.
Always looking to make the perfect hummus. Some people in parts of the Middle East like hummus with a bit of texture. Personally go for the very smooth version like yours.
On another note, hummus means chickpeas so the recent proliferations of dips called hummus (beetroot, carrot etc) are just wrong. They can be called muttabal which although usually aubergine can contain other vegetables 😊
I love Hummus, and sometime pure clean chickpea is all one needs.
About 10 yrs ago I was shopping at The Public Market in Milwaukee Wi and one of the venders there(Aladdin) always had a selection of Hummus's...I, on a throw caution to the wind moment, bought their Basil Pesto Hummus . It was so delicious, light and fresh. I regreted saying, " just one scoop please."
I do make my own versions, traditional and with add ins. Love it all!
Thank you for insight David and sharing with us.
Creamy hummus > human precariousness, surgery recovery and bedbugs. Humanity has lived through worse times. Take good care.
Question: You mentioned at one point that the liquid from a can of chickpeas could be whipped up in place of egg whites. (Have I got that wrong?? ) Will the liquid from chickpeas that you've cooked do the same thing?
Yes, I think so. Chickpeas in jars and canned have been cooked and that liquid can be whipped. There's more info about it here: https://www.americastestkitchen.com/guides/vegan/what-is-aquafaba
David I’m sorry to hear that you have family and friends caught up in this madness. I’m personally struggling as I’m sure many are but we have also had a referendum proposing that our indigenous people be recognised in our constitution (I’m in Australia) which failed big time. It failed because of lies and politicking. The vote coincided with the atrocities in Israel. A lovely article about hummus sort of hit the spot rather nicely so thank you. 💐
We pray for both sides that could have loses.
I'm so glad you were able to be there with family and friends before war broke out.
You will forever be in a close standing with those you shared food and drink.
Peace to you and all involved 🙏
I also appreciate your thoughts about current world events! My heart is sad. Wishing you healing from your surgeries and strength to keep us inspired. Be well.
David,
I have been making Huumus for years anad after the first taste, I somehow am never really happy with the result. It never occured to me to "cook" the jarred beans. I write however, not because I have tried and loved the recipe, because I have not yet made it. I write becausse I am most grateful for you giving us a pdf download to print. I dearly wish your friend Dori Greenspan woud do the same.
Thank you for all of your words. I hope your surgerys were for ordinary things and that you are feeling well.
Penny
Such a thoughtful and compassionate post in a time that’s so difficult for so many. Thank you!
Thanks for the recipe, David. I love a good hummus. And thanks for the past recommendations of G.Detou; and the few vide-greniers you mentioned. I had fun in all, and bought a few things which I’ll bring back to the States next week. And thanks for your comment that you wouldn’t comment the political situation on social media. I made the mistake of responding to someone’s post once, and was blasted with insults, one of them accusing me of being a self-hating Jew! So, I have learned the hard way and no matter how tempting it is to voice my opinion on social media, I have learned to abstain. Thanks always for your good recipes, your good tips, your good photos, and yours and Romain’s smile. Best, Martine
Very good article. I can only say that I worry very much about my family in Israel. Our family was already disseminated in WWII. Whatever else I would say would be banal compared to the very complicated situation. I watch C Politique, C Ce Soir and En Société. All great programs that are infinitely better than what people post on social media. I recommend them highly. I hope you recover quickly from your surgeries. During my two months here, I kept hoping to bump into you, but it hasn’t happened yet 🥰. Be well. My best to Romain.
Thank you for your balanced thoughts David and I hope you are recuperating well. I love hummus and appreciate your recipe. Here in Vancouver we have a shop - The Flourist - which sources it’s beans, legumes and grains (which they mill into flour), direct from the farmers here in Canada. I haven’t used their flours ( celiac ) but all their grains are great to cook with and taste excellent. They have a great website with recipes. Thank you again for all you share with us, I always look forward to it!
Regarding the jarred chickpeas: Are they already cooked? I know the ones in cans here in Canada are already cooked. So, are you cooking them further even though they are already cooked? I am unfamiliar with this method. I just use canned and drain and rinse them and pour them into the food processor and carry on. (By the way, I live on the Prairies of Canada where we produce a lot of chickpeas, lots of chickpeas, enough to export especially to India)
Yes, jarred chickpeas are already cooked, similar to the ones in cans. Either way, it's best to cook them further for making extra-smooth hummus.
If you want to use dried pulses, I’ve heard that South Asian Chana dal are split chickpeas with no skins, though I have yet to try them.
What a beautiful message on hummus & humanity. Followed your Israel trail in August, staying at American Colony & doing the sacred cuisine food tour in Jerusalem, followed by a magical Tel Aviv moment. Thanks in no small part to you, my heart exploded, witnessing peace & love through food. Eyes wide open, we made friends with Palestinians I would not have had the honor to meet had you not shared your itinerary, thank you thank you. Given a Hebrew tattoo of my grandfather’s name on my shoulder, I was a little nervous of our itinerary, for zero reason. I light & diversity. We never felt more at home and welcome anywhere, even in San Francisco, where I am from. So thank you from the bottom of my heart. My first cooking job was for Lidia Bastianich. She always said, “Everyone to the table to eat”. To sharing tables. Bring them home.
Glad you had a good trip. It's very interesting (and different) when you travel to that part of the world as you get a first-hand look at how things are, and meet the people. Someone posted a very impassioned video (on social media!) about how, where they work in the Middle East, everyone lives together and goes to the same cafés, markets, etc. Glad you got to meet - and make friends - during your trip.
Thank you for addressing the war and the idea that people in power are not listening to want most people want. Let’s hope that all of humanity can sit at the table together and share good food and feel safe.